I’m really not keen on seafood at all, and would opt for beef every time; however ~~~ the powers that be, tell me I should include fish or seafood on the menu a couple of times a week.
|cartoon by Charles Barsotti|
That’s when I turn to tilapia, chiefly because there is a limited variety of fish in the stores here in the “burbs” of Chicago. Not only is tilapia readily available, it’s fairly inexpensive, and is an indistinctive fish that takes kindly to doctoring up, versatile like chicken.
This recipe for tilapia appeals to me because of the bell peppers and the lively sauce spreading the fish. Use whichever bell peppers you prefer for a colorful dish. Spicy stone ground mustard and balsamic vinegar are the base for the sauce along with a little olive oil and lemon juice.
This is a healthy dish packed with good flavors!
Baked Tilapia with Bell Peppers and Red Onions
Tilapia, 4 filets
1 small red onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 tablespoons olive oil
3 tablespoons stone ground mustard
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
¼ teaspoon salt
½ teaspoon seasoned pepper
Preheat oven to 375 degrees.
Spray baking sheet with cooking spray.
Arrange tilapia on baking sheet.
Place peppers and onions over fish.
Stir together remaining ingredients.
Spoon over fish and vegetables.
Bake for about 15 minutes until fish and vegetables are tender.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!